What’s for Supper?

July 14, 2011

A few months ago, when it was much cooler than the current 105 degrees, my husband smoked a couple turkeys, and tonight I am going to take advantage of not heating the house from cooking, by pulling a package of smoked turkey from the freezer and using several fresh from the *garden veggies!

Smoked Turkey Chef Salad
– lettuce, *tomatoes, carrots, *cucumbers, *red bell peppers, boiled eggs, celery, *onion and cheese
Peach-Apricot Cobbler – see recipe below

Peach-Apricot Cobbler
8 servings
• ½ c sugar
• 2 Tbsp. cornstarch
• 28oz can sliced peaches, drained, juice reserved
• 10oz can apricot halves, drained, juice reserved
• 1 Tbsp. butter
• ½ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
 
• 1 c self-rising flour
• 1 c sugar
• 1 stick butter – softened
 
1. Preheat oven to 400°
2. In a medium saucepan, mix together sugar and cornstarch.  Stir in ½ cup each of reserved juices.  Cook over medium heat, stirring constantly, until mixture boils and thickens, 2 minutes.  Remove from heat.
3. Stir in butter, cinnamon and nutmeg.  Add peaches and apricots.  Spoon fruit mixture into a 2-quart casserole dish.
4. To prepare topping, mix flour and sugar, then using a pastry cutter, cut in softened butter.  Spoon evenly over fruit mixture.
5. Bake cobbler until topping is lightly golden, approx. 30 minutes. 

This recipe works well with fresh fruit, too.  Try any combination of plums, pears, pineapple, or mandarin oranges.

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